If you’re craving a meal that wraps you in warmth and dazzles your taste buds with bright, bold flavors, the Spicy Brazilian Coconut Chicken Recipe is your passport to weeknight dinner bliss. Featuring tender chunks of chicken thigh, a creamy coconut-tomato sauce enlivened with chili and spices, and a crown of fresh cilantro and lime, this dish brings the vibrant spirit of Brazil right to your table. It’s a one-pan wonder: unexpectedly simple, deeply satisfying, and guaranteed to become your next “wow, I made this!” recipe.
Ingredients You’ll Need
The magic of this Spicy Brazilian Coconut Chicken Recipe comes from thoughtfully chosen, utterly approachable ingredients. Each one layers in unique taste, color, or texture, making every bite sing. Let’s see what you’ll need (and a quick tip for each):
- Chicken thighs: Juicy, flavorful, and forgiving, chicken thighs ensure maximum tenderness with every forkful.
- Olive oil: Use a fruity extra virgin olive oil for a touch of richness and to brown the chicken beautifully.
- Onion: Chopped onion brings sweet depth as a savory base for your sauce.
- Garlic: Freshly minced garlic makes the entire kitchen smell dreamy and adds that classic aromatic kick.
- Red bell pepper: Sliced for color and gentle sweetness, red bell pepper brightens up both flavor and appearance.
- Jalapeño or red chili: For heat! You can dial up or down depending on your spice preference—remove the seeds for less fire.
- Ground cumin: Earthy and warm, cumin is a grounding note in this dish’s lively flavor profile.
- Paprika: Adds subtle smokiness and a striking pop of color to the sauce.
- Turmeric: Just a touch lends golden color and gentle bitterness to balance the coconut’s creaminess.
- Salt: Essential for seasoning every layer and ensuring all the other flavors sing.
- Black pepper: A scattering for mellow spice and aromatic bite.
- Full-fat coconut milk: The true star—this ingredient envelops everything in richness and infuses the sauce with tropical flair.
- Tomato paste: Brings a savory ‘umami’ boost and helps thicken the sauce to silky perfection.
- Lime juice: Squeezing fresh lime at the end brightens all the flavors, cutting through the richness.
- Fresh cilantro: Chopped and sprinkled on top, cilantro offers fresh green contrast in both taste and color.
- Cooked rice: Ideal for soaking up all that addictive sauce—go classic with white rice or sub your favorite grain.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Add your chicken thigh pieces, spreading them out so they make contact with the hot pan. Sear for 3 to 4 minutes per side until each piece develops a gorgeous golden crust—this step builds layer after layer of savoriness. The chicken won’t be cooked all the way through just yet, and that’s perfect. Scoop the pieces out onto a plate and set aside for now.
Step 2: Sauté the Aromatics and Veggies
In the same skillet (don’t wipe it out – those browned bits are flavor gold!), add the chopped onion, minced garlic, sliced red bell pepper, and jalapeño or red chili. Stir everything together and cook for 4 to 5 minutes. You’ll know it’s ready when the veggies have softened and their fragrance has filled your kitchen.
Step 3: Bloom the Spices
Sprinkle in the cumin, paprika, turmeric, salt, and black pepper. Stir well and let the mixture cook for about a minute. This is where the magic happens—the heat releases the oils in the spices, intensifying their flavors and uniting them with the veggies.
Step 4: Build the Sauce
Add the tomato paste and stir it in, letting it coat all those veggies in deep tomato flavor. Now pour in the coconut milk and stir until everything is luxuriously blended into a creamy, sunset-hued sauce. Turn the heat down so it gently simmers—it should look and smell absolutely irresistible by now.
Step 5: Simmer to Perfection
Return the seared chicken (and any juices on the plate!) to the skillet. Tuck the pieces into the sauce so they’re partially submerged. Let everything simmer, uncovered, over medium-low heat for 15 to 20 minutes. The sauce will thicken and the chicken will become juicy and tender, soaking up all those spices.
Step 6: Finish with Lime and Cilantro
Right before serving, squeeze the juice of one lime over the top and scatter on your fresh chopped cilantro. The bright, zesty finish wakes everything up, making this Spicy Brazilian Coconut Chicken Recipe utterly craveable. Serve hot over your favorite rice and dive in!
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
This dish loves a flourish! A handful of extra cilantro, lime wedges on the side, and a sprinkle of chopped red chili or thinly sliced scallions add color and freshness right at the table. For extra crunch, toasted coconut flakes or a pinch of black sesame offer fun texture.
Side Dishes
Steamed white rice is classic and unbeatable for soaking up every bit of luscious coconut sauce. Pair with sautéed garlicky greens, Brazilian-style black beans, or even fried plantains for a truly celebratory spread. A crisp cucumber salad makes a refreshing contrast.
Creative Ways to Present
Try serving the Spicy Brazilian Coconut Chicken Recipe family-style in a vibrant serving bowl, surrounded by colorful sides. For a show-stopping dinner party, pile the chicken atop individual mounds of turmeric rice and garnish with edible flowers or microgreens. Or go casual and fun—tuck the chicken and sauce into warm flatbreads for tropical-inspired tacos!
Make Ahead and Storage
Storing Leftovers
Let the dish cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen overnight, making tomorrow’s lunch even more delicious.
Freezing
You can freeze the Spicy Brazilian Coconut Chicken Recipe for up to 2 months. Cool completely, portion into freezer-safe containers, and label with the date. Thaw overnight in the fridge before reheating—note that the coconut sauce may separate slightly but will come back together when warmed gently.
Reheating
Gently reheat the chicken and sauce in a skillet over low-medium heat, adding a splash of coconut milk or water to loosen the sauce if needed. You can also microwave in short bursts, stirring between intervals for even heating. Top with fresh herbs and lime juice just before serving to rekindle the bright flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine if that’s what you have on hand, just be careful not to overcook them as they’re leaner than thighs and can dry out more easily. Thighs do bring a bit more juiciness and flavor to the Spicy Brazilian Coconut Chicken Recipe.
How spicy is this recipe really?
The heat is moderate as written, thanks to the jalapeño or chili, but you can easily adjust it. Leave the seeds in the chili for more heat, add a pinch of cayenne, or omit the chili altogether for a milder version—make it your own.
Is this recipe gluten-free and dairy-free?
Yes! The Spicy Brazilian Coconut Chicken Recipe naturally fits both gluten-free and dairy-free diets, making it perfect for a variety of eaters. Just be sure to pair with gluten-free sides if that’s a concern.
Can I prepare the sauce ahead of time?
Definitely. You can simmer the sauce (without the chicken) up to 2 days ahead. Store it chilled, then reheat and add seared chicken before serving for a quick, effortless dinner.
What can I use instead of cilantro?
If you’re not a fan of cilantro, fresh parsley or basil make lovely substitutes. You’ll still get a welcome hit of color and freshness to finish off your Spicy Brazilian Coconut Chicken Recipe!
Final Thoughts
Don’t let the simplicity of this Spicy Brazilian Coconut Chicken Recipe fool you—one bite and you’ll be hooked. Whether you’re looking to shake up your weeknight routine, impress friends, or just treat yourself to something special, this is the dish that delivers every time. Give it a try and watch it earn a permanent spot in your rotation!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Non-Vegetarian
Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and creamy dish that is sure to impress. Tender chunks of chicken are simmered in a rich coconut milk sauce with a blend of spices, creating a deliciously satisfying meal. Serve over rice for a complete and satisfying dinner.
Ingredients
Ingredients:
- 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 4 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 jalapeño or red chili (sliced, seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon tomato paste
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- cooked rice for serving
Instructions
- Heat the olive oil: In a large skillet over medium-high heat, add the olive oil. Sear the chicken for 3–4 minutes on each side until browned but not fully cooked through. Remove chicken and set aside.
- Sauté aromatics: In the same skillet, add the onion, garlic, bell pepper, and jalapeño. Cook for 4–5 minutes until softened.
- Add spices: Stir in the cumin, paprika, turmeric, salt, and pepper. Cook for 1 minute to toast the spices.
- Combine ingredients: Add the tomato paste and coconut milk. Bring to a simmer.
- Simmer: Return the chicken to the skillet, reduce heat to medium-low, and simmer uncovered for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Finish and serve: Stir in lime juice and cilantro just before serving. Serve hot over rice.
Notes
- For extra heat, leave the seeds in the chili or add a pinch of cayenne.
- You can substitute chicken breasts if preferred, though thighs are more flavorful.
- This dish is also great with a side of sautéed greens or fried plantains.
Nutrition
- Serving Size: 1 portion without rice
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
